Chef Phillip Griffin and Malinda Coletta (Professor Chef, North Providence, Rhode Island)
Serves 2
The Northeast region is as famous for its fresh shellfish as it is for its cultural influence. Pepperoncinis, otherwise known as Tuscan peppers, are quite popular in Italian-American cuisine.
¾ cup all-purpose flour
1 teaspoon garlic powder
¼ teaspoon freshly cracked black pepper
1 pound squid rings and tentacles
Oil, for frying and sautéing (see Chef’s Tips on blended oil, this page)
3 garlic cloves, peeled and chopped
2–3 pepperoncini peppers, sliced
1 tablespoon fresh lemon juice
Mix the flour, garlic powder, and pepper in a plastic bag. Rinse the sliced squid, pat off the excess moisture, place in the bag, and shake.
Add about ½ inch of oil to a heavy skillet, and heat over medium-high heat until very hot.
Remove the squid from the bag and place in a fine-mesh strainer. Shake the squid in the strainer to remove the excess flour. Add some of the squid to the hot oil without crowding the pan. Cook in several batches until crisp and brown, turning once. Use a spider or slotted spoon to remove the squid from the oil. Drain the squid on a sheet pan lined with paper towels.
In a separate skillet, add 1 teaspoon of oil and three cloves of garlic, and sauté quickly. Add pepperoncini and lemon juice. Then add the squid; toss this mixture, heat through, then serve.